The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines
The perceived pear aroma in wines was associated with various short- and medium-chain ester compounds. A consumer study confirmed this assumption. In total, eight ester compounds from a series of 100 aromatic substances were associated with the pear aroma. In this study, a valid stable isotope dilut...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Wiley
2018-01-01
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| Col·lecció: | Journal of Food Quality |
| Accés en línia: | http://dx.doi.org/10.1155/2018/5123280 |
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